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Creamy Coconut Ginger Sweet Potato Soup

This Creamy Coconut Ginger Sweet Potato Soup is a vibrant, comforting blend of sweet potatoes, aromatic ginger, creamy coconut milk, protein-packed chickpeas, and nutrient-rich kale, offering a nourishing and flavorful bowl of goodness. Make a big pot, it's perfect for meal prep and it freezes well too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
47 mins
Servings: 6
Calories: 311 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger, about 1-inch piece of ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Dash of crushed red pepper flakes
  • 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
  • 4 cups vegetable broth
  • 15 oz can chickpeas, rinsed and drained
  • 13.5 oz can full fat coconut milk
  • 2 cups chopped kale, ribs removed
  • Garnish: pepitas and crushed red pepper flakes, optional

Instructions

    Cup of Yum
  1. In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
  3. Add the sweet potatoes and stir to coat in the spices. Add the vegetable broth and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Simmer until the sweet potatoes are tender, about 25 to 30 minutes.
  4. Add the chickpeas, coconut milk, and kale to the pot and stir. Simmer for 3 to 5 minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
  5. Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!

Notes

  • How to Store: store the soup in an airtight container in the fridge for up to 5 days. 
  • How to Freeze: let the soup cool and store in a freezer container for up to 3 months. 

Nutrition Information

Calories 311kcal (16%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 995mg (41%) Potassium 730mg (21%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 18836IU (377%) Vitamin C 13mg (14%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 995mg 41%
Potassium 730mg 16%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 18836IU 377%
Vitamin C 13mg 14%
Calcium 102mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.